Skip to content

Butternut Squash Fritters with Mint-Pea Ricotta

May 1, 2016

APRIL 30th, 2016 — Inspiration: a marriage of 2 recipes of Jamie Oliver. (I didn’t exactly copy his recipes though.) But all that aside, butternut squash is the sh*t and a great swap for starchy potatoes, so the more squash recipes out there, the better I’d think, right?

IMG_9347So what did you do?
For the butternut squash fritters, you’ll need cooked butternut squash, but because you’ll need it cold, roasting the squash with olive oil and salt (and some drizzled honey) should be the first step. I roasted chopped squash at 365 degrees for 25-30 minutes. And then you can set it aside to cool.

You can make the pea ricotta purée ahead of time (because it’s cold), so I did that next.
Blanch your peas in salted boiling water for 3 minutes or less. I used a 16 oz. bag of frozen peas that I had defrosted. (I don’t think it really matters whether you defrost or not, since peas are that tiny.) Set aside to cool.
Running the peas under the cold tap is helpful to accelerate the cooling. It also halts the cooking process.

While the peas were cooling, I finely chopped a handful of fresh mint, being sure to save some for a topping garnish.

I then blended together:

  • 1.5 cups ricotta
  • the peas — I saved some whole to mix in later
  • the mint
  • 2-3 tbsp garlic-infused olive oil — I had this as a present; feel free to use olive oil and then some minced garlic… or garlic powder
  • salt and pepper, to taste

When that’s done, I let that sit in the fridge to cool.

For the fritters, mash together the butternut squash (about 4 cups worth) with:

  • 2 beaten eggs
  • ~6 tbsp flour — will vary depending how moist/dry your mixture is
  • 1 tsp rosemary
  • 1 tsp dried basil
  • 1/2 tsp salt

Fry up the fritters in an oiled skilled in whatever size you’d like, and top with the mint-pea ricotta. Creamy, bright, refreshing, all at once or whatever.

Lessons learned?
Ricotta has a pretty great / unique texture, but it’s not particularly salty or tangy, so I’d probably add more salt and maybe add in some more garlic next time. Maybe a squeeze of citrus too.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: